Kaju Ki Katlian And Custard Tart by Sara Riaz

Ingredients for Kaju Ki Katlian:

• Full cream powder milk 1 cup
• Sugar 1 cup
• Cashew nut 2 cup
• Water 1/2 cup
• Cardamom 1/2 tsp
• Silver paper as required

Method:

1. Grind cashew nut.
2. Put powder milk and water in one bowl and make dough.
3. Now steam in pressure cooker for 15 minutes.
4. Now cool dough and grind in chopper.
5. Put sugar and water in one pan and make syrup. When syrup becomes thick, add chopped cashew nuts & khoya milk and mix it.
6. Grease tray with little butter. Spread mixture.
7. Spread silver paper and roll it.
8. When set, cut into small pieces and serve.

Custard Tart

Ingredients for Base:

• Flour 8 ounce
• Butter 5 ounce
• Caster sugar 3 ounce
• Egg yolk 1

Ingredients for Filling:

• Eggs 4
• Condensed milk 1 tin
• Nutmeg 1 pinch
• Milk 2 cup
• Almonds 2 tbsp
• Pistachios 2 tbsp
• Vanilla essence Few drops

Method:

1. For Base: Make cream of butter & sugar. Then add egg yolk & flour and mix it.
2. Now add ice water, knead flour and leave it for few minutes.
3. Make roll of mixture and put in 9 inch tart tray.
4. Bake for 10 minutes on 180 degrees C.
5. For Filling: Add eggs, condensed milk, milk, vanilla essence & nutmeg.
6. Spread baked mixture over tart. Sprinkle almonds & pistachios on top.
7. Bake for 30 minutes on 180 degrees C.